Written by Alyson Maier
115g plant-based butter or margarine
1/3 cup caster sugar
1 1/4 cup flour
Pinch of salt
Dandelion flowers (spray free) the quantity is really up to you but I aim for a couple of generous handfuls.
Pick your Dandelion flowers and pull the bright yellow petals off. Pat them dry with a paper towel and keep aside.
In a medium bowl whisk flour, and salt.
In a stand mixer, cream butter and sugar together until light and fluffy. Add flour mixture in two parts and beat until well incorporated.
Gently fold in ¾ of the Dandelion petals and spoon mixture out onto baking trays.
Bake for 9-10 minutes.
Once cooled, dip each biscuit in melted white chocolate and decorate with the remaining ¼ petals. Enjoy!
Prep Time: Cook Time:
10 minutes 10 minutes
You can make this simple recipe with any edible flowers. Some of my favourites are Dandelions, Cornflowers and Rose!